Apprenticeship Qualifications
The qualifications within this suite are a mandatory element of the following apprenticeship standards:
• Level 2 Food and Drink Process Operator
• Level 3 Food and Drink Technical Operator
• Level 2 Baker
• Level 2 Butcher
The Food and Drink Process Operator apprenticeship and associated qualifications are designed for those working on food production lines, either at a food operative or supervisory level.
The Level 2 Baker apprenticeship and the corresponding Bakery Diploma is designed to support the knowledge, skills and behaviours required for workers in either a craft, in-store or automated bakery environment.
The Level 2 Butcher apprenticeship is designed for butchers working in a retail, in–store or process butchery roles and requires successful competition of the Knife Skills for Food Processing qualification.
FDQ are also approved to deliver end-point assessment services for these apprenticeships, which can help simplify the management of your apprenticeship programme.
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Discover our range qualification support materials below for Level 2 and Level 3
Click here to view FDQ's price list, QAN number and more.
Level 2
This qualification is designed primarily for learners who wish to develop intermediate practical skills and knowledge in a wide range of butchery, meat/poultry processing and service techniques to support progression to the next level of vocational learning.
This qualification is designed for learners who wish to develop intermediate skills and knowledge in food and drink manufacturing/processing operations.
This qualification is designed for learners who wish to develop intermediate skills and knowledge in food and drink manufacturing/processing operations.
Level 3
This qualification is designed to develop and assess the skills and knowledge of maintenance engineering learners in the food and drink sector and to prepare them for employment or for further study.
This qualification is designed primarily for learners who wish to develop advanced occupational skills and knowledge in a wide range of supervisory and monitoring skills in food processing to confirm occupational competence.